| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Capers in liquid; chopped |
| 2 |
|
Cloves garlic; crushed |
|
|
Black pepper to taste |
| 1 |
lb |
Turkey breast slices |
| 4 |
|
Soft French rolls; cut lengthwise into halves |
| 4 |
|
Thin slices mozzarella or Swiss cheese; (optional) |
|
|
Lettuce; (optional) |
|
|
Red pepper slivers; (optional) |
|
|
Additional capers; (optional) |
INSTRUCTIONS
Combine lemon juice, oil, 2 tablespoons capers with liquid, garlic, and
pepper in a shallow glass dish or large heavy plastic bag. Add turkey.
Cover dish or close bag. Marinate in refrigerator several hours or
overnight. Remove turkey from marinade and discard marinade.
Oil hot grid to help prevent sticking. Grill turkey, on an uncovered grill,
over medium-hot Kingsford briquets, 2 minutes until turkey is cooked
through, turning once. Move cooked turkey slices to edge of grill to keep
warm. Grill rolls, cut side down, until toasted. Fill rolls with hot turkey
slices, dividing equally. Add mozzarella to sandwiches, if desired. Serve
with lettuce, red pepper, and additional capers, if desired. Makes 4
servings.
Recipe courtesy of Kingsford Charcoal.
from http://www.honeysucklewhite.com/
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
09, 1998, converted by MM_Buster v2.0l.
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